The 1-2-3 gluten free website has a great wealth of recipes that uses their mixes, and this cinnamon roll recipe is based upon two 1-2-3 gluten free recipes:
I altered up the recipes above. I used 2% milk in the biscuits, and mixed the melted butter and cinnamon sugar before spreading to minimize the mess and evenly distribute the filling. I also created a cream cheese frosting to top the rolls. I found the biscuit mix to create a well-textured pastry that was able to hold the cinnamon filling well, and recommend this to anyone gluten free craving biscuits.
Produces 8 rolls
Prep Time: 30 minutes active, 30 minutes inactive
Bake Time: 40 minutes
1 package 1-2-3 Gluten FreeÂ®Â Southern Glory Biscuit Mix
6 Tbsp. butter, cold, cut into pieces
1 cup 2% milk
6 Tbsp. butter, melted
1 cup sugar
â…“ cup cinnamon
4 oz cream cheese
3/4 cup powdered sugar
1 tbsp milk
1 tsp vanilla
Preheat oven to 375F. Grease the inside of a round 9″ cake pan.
Add the butter into the mix and knead until it has the texture ofÂ coarse meal. Add milk and stir until the mix has formed a dough. Store in a bowl and cover. Store in the fridge for 30 minutes
In a small bowl, mix the butter, sugar, and cinnamon together.
Using a rolling pin, roll the dough into a rectangle between two sheets of parchment paper until 1/4 inch thick. Spread the cinnamon butter into the roll, leaving an inch of one end uncovered. Roll into a log, starting at the end where the cinnamon touches the edge. Roll tightly, and cut into 1 inch thick rolls. Place in the pan, and bake for about 40 minutes or until the top is golden brown.
To make the frosting, whip the cream cheese, sugar, milk, and vanilla. Spread onto the warm rolls, and enjoy!